Italian recipes

Steamed Cockles With Leeks, Saffron And Marjoram

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 tablespoons virgin olive oil

1 medium leek -- washed, and cut into 1/8 inch julienne - -- (abt 2 cups)

1/2 teaspoon saffron threads

2 pounds cockles -- scrubbed, rinsed

3 cups dry white wine

4 tablespoons chopped fresh marjoram leaves

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

In a soup pot, sauté julienned leeks in virgin olive oil over medium heat until soft but not browned (about 6 or 7 minutes). Add saffron and continue cooking, until saffron is broken up (another 2 minutes). Add cockles, wine and cover. Bring to boil. Continue boiling until all cockles have opened. Stir in marjoram leaves, season with salt and pepper. Divide clams among 4 serving bowls, pour over equal amount of leeks and broth, then serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5636)

Steamed Cockles With Leeks, Saffron And Marjoram

Ingredients:

Preparation / Directions:

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